Butternut Squash Soup

Here’s a simply, scrumptious soup for the fall! Simple ingredients too!

Makes: 6 servings

INGREDIENTS:

• 6 tablespoons chopped onion

• 4 tablespoons butter

• 6 cups peeled and cubed butternut squash

• 3 cups water

• 4 cubes chicken bouillon

• 1/2 tsp. dried marjoram

• 1/4 tsp. black pepper

• 1/8 tsp. cayenne

INSTRUCTIONS:

1. Roast cubed squash with olive oil in oven for 45 minutes.

2. Add a pinch of nutmeg and cinnamon.

3. Sauté onions, add all ingredients, bring to a boil.

4. Simmer for 20 minutes.

5. Purée and serve!